Harissa beef sirloin with pepper and lemon sauce from Ottolenghi Simple (page 224) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow peppers for red peppers.

  • treay on January 09, 2026

    Served with Mustardy cauliflower cheese. Both delicious. Both my husband and I loved them. I didn't use preserved lemons with the capsicum sauce because I didn't have them at home, but to be really honest, I don't like them. Instead I used lemon rind. The harissa was home made from another OT recipe, and it wasn't too hot, which we appreciated because you can really taste the different spices and flavours. Will certainly make it again.

  • catmummery on January 11, 2024

    absolutely delicious and a keeper. A couple of observations -took longer than expected as roasting the peppers took a good 30 mins so not the quickest supper. Next time will use pre-roasted peppers if mid week. Used one 250g rump steak instead of 2 (for 2 people) which worked brilliantly and was plenty as long as thinly sliced. Had with some rice, courgettes in butter (not necessary but using up fridge) and will definitely do again! would do the steak for less time and definitely make sure rested +++. Yum.

  • pomegranate on July 22, 2022

    This was delicious, easy, and quick. Followed the recipe exactly and it was great!

  • anya_sf on October 18, 2021

    My steaks were larger (bone-in, but 1 lb each) and I find meat to be better seasoned when well salted in advance, so I used 2 tsp coarse flaky sea salt on the steaks, which marinated 2 hours. The meat ended up nicely seasoned with no extra salt needed; the harissa rub was very tasty. The sauce was more of a relish - spoonable, not pourable. I didn't want it too spicy, so used half the red pepper flakes and also half the preserved lemon as mine was very strong. Overall, we liked it, but it didn't wow us.

  • clkandel on August 19, 2021

    Couldn't be easier to make. The pepper sauce flavor is great. This would make a nice dish to serve guests.

  • kari500 on September 27, 2020

    Perfectly serviceable, but not exciting. Perhaps our love of heat (and expectations that this would live up to it) is the problem. Don't think I'd bother making this again.

  • etcjm on February 22, 2020

    Very good. Used rib eye steak because it was on offer and cheaper than sirloin! Really enjoyed this. I went easy on the preserved lemon as I'm still a newbie to the strong flavour and being home preserved they were on the large side. The leftover pepper mix was lovely the next day with lamb kofte. Definitely a do again. I will buy rose harissa though as the flavour might be less fiery than the brand I had in the pantry.

  • etcjm on February 22, 2020

    Very good. Used rib eye steak because it was on offer and cheaper than sirloin! Really enjoyed this. I went easy on the preserved lemon as I'm still a newbie to the strong flavour and being home preserved they were on the large side. The leftover pepper mix was lovely the next day with lamb kofte. Definitely a do again. I will buy rose harissa though as the flavour might be less fiery than the brand I had in the pantry.

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